Does anyone else always get a craving for bread, or is it just me?
Especially when they’ve just come out of the oven; still warm in the middle!
I love this method of baking in a frying-pan. They meld together just enough so you have to tear them apart to release each delicious roll packed full of an even more tasty filling.
The first time I made this recipe I used 100% spelt flour with a red pepper filling, however I felt that the end product was dense.
So, after a lot of practice, I finally settled on using 50% spelt and 50% organic white flour and I think it’s a brilliant combination that suits this dish perfectly.
The middle takes a little longer to bake than the outside. Make sure to test the middle before removing from the oven. You can do this by inserting a metal skewer into the middle of the middle roll — if it comes out clean, they’re done.
The red pepper dip still worked amazingly inside the new and improved rolls, but I think the pesto works even better.
Try both and see which one you prefer. Or, do both — and layer them in the frying-pan in a repeated pattern: pesto, red pepper, pesto, red pepper and so on.
Love Niki xx
Vera
Hi,
Would you need to prove the rolls once they’ve been filled?
Thank you!
Niki
Hi Vera
You can as an extra rising option. But I didn’t for this recipe.
Love
Niki xx